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Trans-Fatty Acids The altered chemical structure of Unsaturated Fatty Acids in dietary Oils after they have been modified from their natural Cis-Fatty Acid state. Toxic Effects of Trans-Fatty Acids Trans-Fatty Acids increase the risk of Atherosclerosis (by increasing the body's production of Lipoprotein (a) which is strongly implicated in Atherosclerosis) [scientific research - Trans-Fatty Acids increase the size of Atherosclerotic Plaque in pig's aortas]. Trans-Fatty Acids increase the risk of abnormal Blood Clotting (by increasing the "stickiness" of Platelets in Blood Cells). Trans-Fatty Acids increase the risk of Hypertension by increasing Blood Pressure (by interfering with the production of Prostaglandin E1). Trans-Fatty Acids increase the risk of a first Heart Attack [scientific research - humans: persons who consume more than 6 grams of Trans-Fatty Acids per day have a 2.44 times greater risk for a first Heart Attack compared to persons who consume less than 3 grams of Trans-Fatty Acids per day]. Trans-Fatty Acids are strongly implicated in Ischaemic Heart Disease [sc. research]. Cells Trans-Fatty Acids increase the permeability of Cells, allowing in toxins that would normally be kept out. Immune System Trans-Fatty Acids interfere with the efficiency of B-Lymphocytes [scientific research]. Trans-Fatty Acids interfere with the Immune System: Trans-Fatty Acids increase the risk of Cancer by altering the activities of the Liver Enzymes - Mixed Function Oxidase Cytochromes P-448/450 that metabolize carcinogens and other toxins [scientific research]. Metabolism Trans-Fatty Acids increase the size and quantity of Adipose Tissue (body Fat Tissues). Trans-Fatty Acids elevate total Cholesterol levels by up to 15% [sc. research - humans]. Trans-Fatty Acids increase the risk of developing Diabetes Mellitus Type 2 (by decreasing the response of Red Blood Cells to Insulin).[scientific research - humans]: Trans-Fatty Acids increase serum Insulin levels in response to Glucose load. Trans-Fatty Acids lower HDL Cholesterol levels [scientific research]. Trans-Fatty Acids elevate LDL Cholesterol levels [scientific research: proven conclusively in humans]. Trans-Fatty Acids elevate the body's levels of Lipoprotein (a) (Lp(a)) [sc. research]. Trans-Fatty Acids elevate Triglycerides levels by up to 47%.[scientific research]. Sexual System - Female Excessive consumption of Trans-Fatty Acids can cause Female Infertility. Trans-Fatty Acids lower the total amount of cream volume in Human Breast Milk during Lactation, thereby lowering the overall quality of milk available to the infant [scientific research - humans and animals: Trans-Fatty Acids lower the quality of milk produced by all species studied]. Trans-Fatty Acids increase the risk of complications during Pregnancy [sc. research]. Sexual System - Male Trans-Fatty Acids increase the incidence of Sperm abnormalities [scientific research - animals]. Trans-Fatty Acids Interfere with these Substances Enzymes Trans-Fatty Acids suppress the body's production of Delta-6-Desaturase enzyme. Hormones Trans-Fatty Acids decrease the response of Red Blood Cells to Insulin (thereby increasing the risk of developing Diabetes Mellitus Type 2). Trans-Fatty Acids decrease Testosterone levels [scientific research - animals]. Lipids Trans-Fatty Acids interferes with the conversion of Alpha-Linolenic Acid (LNA) to further endogenous Superunsaturated Fatty Acids. These Factors Convert Cis-Fatty Acids to Trans-Fatty Acids Food Processing Techniques High Heat (i.e. above 160 degrees C) converts Fatty Acids from their normal "cis" form to Trans-Fatty Acids. The industrial food process of Partial-Hydrogenation converts Fatty Acids from their normal "cis" form to Trans-Fatty Acids. Dietary Sources of Trans-Fatty Acids The estimated average daily Western consumption of Trans Fatty Acids is 9-12 grams (about 10% of daily total lipid intake). Processed Foods: 95% of the average daily consumption of Trans-Fatty Acids is in the form of Partially-Hydrogenated Vegetable Oil products such as "Easy-Spread Butters", Margarine (which contains 20% Trans-Fatty Acids) and Vegetable Shortenings. Most commercial dietary Oils have been subjected to PartialHydrogenation and therefore contain large amounts of Trans-Fatty Acids. Almost all fried foods contain Trans-Fatty Acids, due to the high temperatures generated during cooking and also due to the use of Oils that have been subjected to Partial-Hydrogenation as the frying medium. These Substances Reverse the Damage Caused by Trans-Fatty Acids However, it is not possible to convert Trans-Fatty Acids back to Cis-Fatty Acids. Unprocessed dietary Oils that still contain Cis-Fatty Acids counteract some of the damage inflicted by Trans-Fatty Acids within the body. Forms of Trans-Fatty Acids All Unsaturated Fatty Acids can convert to their "Trans" form. These are the forms that have so far been named: Elaidic Acid: Trans Isomer of Oleic Acid Linoelaidic Acid: Trans Isomer of Linoleic Acid Copyright 1997 In-Tele-Health